Lunchtime can easily turn into grabbing a handful of crackers, finishing your kids' leftovers or realizing it's 3 PM and you haven't eaten anything since breakfast.
Between errands, work and taking care of everyone else, sitting down for a nourishing lunch isn't always at the top of the list.
This Mason Jar Pad Thai Salad makes it easier to have something ready when hunger hits. Packed with colorful vegetables, plant-based protein and a creamy peanut dressing, it's a simple make-ahead lunch that helps you nourish yourself without having to stop and figure out what to eat.
Ingredients
1 medium sweet potato, cubed
2 tsp avocado oil
Sea salt and black pepper, to taste
¼ cup dry quinoa, rinsed
¼ cup all-natural peanut butter
3 tbsp water
2 tbsp lime juice
2 tbsp tamari
1 cup purple cabbage, thinly sliced
¼ medium cucumber, diced
⅓ cup frozen edamame, thawed
½ cup cooked chickpeas
1 medium carrot, peeled and grated
Nutritional Insights
Fiber & Digestive Health
Between the chickpeas, quinoa, vegetables and sweet potato, this salad provides plenty of fiber to support healthy digestion, regular bowel movements and beneficial gut bacteria. Fiber also helps keep you satisfied longer, making this a great option for busy afternoons.
Blood Sugar Balance
The combination of fiber, plant-based protein and healthy fats helps slow digestion and supports a steadier blood sugar response. This can be especially helpful when you're trying to avoid long stretches without eating followed by intense hunger later in the day.
Vitamins & Minerals
Colorful vegetables provide a variety of nutrients, including vitamin A from sweet potatoes and carrots, vitamin C from cabbage and iron from legumes. These nutrients support immune function, healthy skin and your body's everyday needs.
Plant-Based Protein
Quinoa, edamame, chickpeas and peanut butter all contribute plant-based protein to support muscle maintenance and help keep you satisfied. It's a simple way to add more protein and variety to your meals without relying on meat at every sitting.
Pad Thai Salad Recipe
Servings: 2
Serving Size: One 16 fl oz mason jar per serving
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Add the cubed sweet potato to the baking sheet, drizzle with avocado oil and season with salt and pepper. Roast for 20–25 minutes or until fork tender. Allow to cool before assembling.
Meanwhile, cook the quinoa according to the package instructions and allow to cool.
In a small bowl or jar, combine the peanut butter, water, lime juice and tamari. Whisk or shake until smooth and well combined.
Divide the ingredients between two mason jars, layering in this order: peanut dressing, purple cabbage, quinoa, sweet potato, cucumber, edamame, chickpeas and grated carrot.
Seal and refrigerate until ready to eat. When it's lunchtime, shake well and pour into a bowl to enjoy!
Wellness Notes
Leftovers: Store in the refrigerator for up to three days in airtight containers.
Serving Size: The original recipe uses 16 fl oz (473 mL) mason jars. Use larger jars if needed to comfortably fit all the ingredients.
More Flavor: Add a drizzle of toasted sesame oil or a pinch of chili flakes to the peanut dressing.
Additional Toppings: Sprinkle with chopped peanuts for extra crunch or add fresh cilantro.
More Protein: Add cooked shredded chicken, shrimp or extra edamame for an additional protein boost.
Meal Prep Tip: Prepare the sweet potatoes, soak and cook quinoa ahead of time, then assemble your jars for easy grab-and-go lunches. Keeping the dressing at the bottom helps prevent the vegetables from becoming soggy.
A Little Reminder: Mama, you deserve more than the leftovers on your kids' plates. Taking a few minutes to prepare something nourishing for yourself isn't another thing to check off your to-do list. It's one small way to make sure you're being cared for too.